In a large mixing bowl, stir together the warm milk and yeast along with 1.5 cups bread flour and 0.25 cup sugar until smooth. Cover with a towel or plastic wrap and let stand for about one hour until inflating with bubbles.

Using a stand mixer fitted with the dough hook, combine remaining flour, sugar, almond flour, anise seeds, salt, orange zest. Make a well in the center, add the yeast mixture, eggs, yolk, and melted butter. Knead for 5-7 minutes until smooth and slightly tacky.

(Alternatively, mix by hand, kneading for 10-12 minutes with added flour if necessary.)

Shape dough into a ball, rub with a little oil, cover, and let rise in a warm place until doubled, about 1.5 to 2 hours.

Turn onto a lightly floured surface, divide into two, then each into three portions. Roll each into an 18-inch rope, braid to form loaves, sealing tips inside.

Place on parchment-lined baking sheets, cover loosely, and proof until doubled, about 1.5 to 2 hours.

Preheat oven to 350°F. Brush loaves with egg white, sprinkle with sliced almonds, and bake for 25-30 minutes until golden brown. Cool before slicing.